Lemon Greek Chicken and Potatoes

This Lemon Greek Chicken and Potatoes recipe is a vibrant, one-pan dish that brings the bold, zesty flavors of the Mediterranean straight to your table. Juicy, oven-roasted chicken pieces sit atop tender potato wedges infused with lemon, garlic, and aromatic herbs. It’s a comforting, easy-to-make meal that tastes like it came straight from a Greek taverna—perfect for weeknight dinners or casual gatherings with friends and family.

Why You’ll Love This Recipe

This dish is as flavorful as it is convenient. The marinade of olive oil, lemon juice, garlic, and herbs gives the chicken and potatoes deep, savory brightness without the need for complicated steps or extra dishes. Everything cooks together in one pan, allowing the flavors to mingle and the garlic to mellow into rich, roasted perfection. It’s gluten-free, wholesome, and requires minimal hands-on time—great for busy cooks who still want big, satisfying flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup olive oil
Juice of 3 lemons
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons dried oregano
1 teaspoon thyme
2 teaspoons garlic powder
5 medium yellow-fleshed potatoes, cut into wedges and halved
10 garlic cloves, smashed
6 skin-on, bone-in chicken drumsticks and legs

Directions

1. Preheat your oven to 400°F and position the oven rack in the top third of the oven.

2. In a medium bowl, whisk together the olive oil, fresh lemon juice, salt, black pepper, oregano, thyme, and garlic powder to make the marinade.

3. Spread the cut potato wedges evenly in a large casserole or baking dish. Add the smashed garlic cloves among the potatoes.

4. Pour half of the marinade over the potatoes and toss to coat them evenly.

5. Arrange the chicken drumsticks and legs on top of the potatoes.

6. Pour the remaining marinade over the chicken pieces. Rub the marinade into the chicken and toss everything gently to coat.

7. Rearrange the chicken so it sits on top of the potatoes for even browning.

8. Bake uncovered for 1 hour and 10 minutes, or until the potatoes are tender and the chicken is golden and cooked through, reaching an internal temperature of 175°F.

9. Serve hot, spooning any pan juices over the chicken and potatoes for extra flavor.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Calories: Approximately 460 kcal per serving

Variations

• Add Vegetables: Toss in halved cherry tomatoes, sliced bell peppers, or red onions for extra color and flavor.

• Use Different Cuts: Swap drumsticks for thighs or split bone-in breasts—just adjust cooking time as needed.

• Make It Spicier: Add a pinch of crushed red pepper flakes or cayenne to the marinade.

• Herb Swap: Use rosemary or fresh dill in place of thyme for a different herbaceous note.

• Low-Carb Option: Replace potatoes with cauliflower florets for a lighter take.

• Lemon Zest Boost: Add lemon zest to the marinade for even more citrusy brightness.

• Crispier Finish: Broil the dish for 3–5 minutes at the end for extra crispy skin.

• Olive Addition: Add pitted Kalamata olives during the last 15 minutes of baking for a briny Mediterranean twist.

• Cheesy Topping: Sprinkle with crumbled feta before serving for added richness.

• Fresh Finish: Top with chopped parsley or oregano right before serving for a burst of freshness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F oven until warmed through (about 15–20 minutes), or microwave individual portions for 2–3 minutes. For best texture, reheat in the oven to maintain the crispiness of the chicken skin and potatoes. This dish is not recommended for freezing due to the change in texture of the potatoes.

FAQs

Can I use boneless chicken?

Yes, but boneless cuts cook faster. Reduce baking time to around 35–40 minutes and ensure the chicken reaches 165°F.

Should I peel the potatoes?

Peeling is optional. Leaving the skin on adds texture and nutrients, but peeled potatoes work just as well.

What can I substitute for fresh lemon juice?

Bottled lemon juice can be used, but fresh juice offers the best flavor.

Can I make this in advance?

You can prep the marinade and assemble everything ahead of time. Store covered in the fridge for up to 12 hours before baking.

How do I know the chicken is done?

Use a meat thermometer to ensure the thickest part of the chicken reaches 175°F for drumsticks and thighs.

Can I make this recipe with chicken thighs only?

Absolutely. Skin-on, bone-in thighs work perfectly and offer rich flavor and juicy texture.

What type of potatoes work best?

Yellow-fleshed potatoes like Yukon Gold are ideal. They roast well and soak up flavor without falling apart.

Can I add broth?

Yes, adding a splash of chicken broth (about 1/4 cup) enhances the pan sauce and keeps the dish moist.

How do I keep the chicken skin crispy?

Bake uncovered and position the chicken on top of the potatoes so it roasts rather than steams.

Can I double the recipe?

Yes, just use a larger pan or two baking dishes to avoid overcrowding, and rotate them in the oven halfway through baking.

Conclusion

Lemon Greek Chicken and Potatoes is a timeless, flavor-packed dish that brings together juicy roasted chicken and tender, lemon-infused potatoes in one fuss-free pan. The classic Mediterranean seasoning, generous garlic, and bright citrus make every bite irresistible. Whether you’re cooking for family or entertaining guests, this easy dinner delivers maximum flavor with minimal effort.

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